Sweet earthy beets paired with tangy, creamy goat chip for a super quick, easy and marvelously magenta appetizer for all your entertaining needs, all year long!
Why this Roasted Beet & Goat Cheese Dip Recipe Works
- Quick & Easy! After the beet is roasted, the dip all comes together in food processor in just 10 minutes!
- Balance of flavor! Tangy-creamy goat cheese paired with sweet-earthy beets, enhanced by the sweet tart balsamic and brightness of the lemon.
- Multi-use recipe! Make this roasted beet & goat cheese dip once and enjoy in so very many ways! See some suggestions below.
- Seasonal year round! Beets are one of the few veggies we can enjoy fresh year round.
- That color! Period.
I love using beets in surprising an unexpected ways.
One of my signature dishes has become this roasted beet hummus. Just look at that color!
It never ceases to amaze my guests and clients. So much so that folks often ask in advance of my dinner parties if they’ll be treated to one of my marvelous magenta creations!
On a totally different note, I’m a huge cheese board fan (and cheese lover in general)! But I’m not into the cheese/hummus combo. Meaning, I don’t serve hummus on my cheeseboard. See where this is going…?
I wanted a marvelous magenta dip that would indeed pair nicely on my cheeseboard and voila ~ this recipe was born! It’s become a staple on my cheeseboards and hope it becomes a regular on yours too!
How to Make this Roasted Beet & Goat Cheese Dip
Roast beet in oven until soft, peel and puree with room temperature goat cheese and the rest of the ingredients.
Serve with crisps, crackers, bread, crudités, on a cheese & charcuterie platter or even as a spread on your next sandwich!
In Love with my Goat Cheese!
This goat cheese is from one of my all time favorites domestic dairy companies, Vermont Creamery. This is not a sponsored post, I’ve just been a huge fan of theirs for years and wanna share a bit about this rad farm making consciously crafted cheese.
Their big time supporters of local agriculture and source their goat cheese exclusively from a network of family farms. If you ever get the chance to try their fresh goat cheeses, aged cheeses, cultured butter or culinary cheese and cream I highly recommend it!!!
Vermont Creamery’s delicious goat cheese also makes it’s appearance in this Roasted Carrot & Ricotta Tart.
Cooks Tips
- For best results, let your goat cheese soften out of the fridge before whipping up in food processor.
- The beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Leftovers will keep in the fridge for up to 4 days, coveered in the fridge
- The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
Stoked on beets? I got ya! Check out my Roasted Beet Hummus, these Thyme Roasted Baby Beets and this Root Veggie Tarte Tatin!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Roasted Beet & Goat Cheese Dip
Ingredients
- 1 beet roasted, peeled & chopped
- 8 oz goat cheese
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of honey
- 2 cloves of garlic minced
- 1 lemon zest & juice
- salt & pepper to taste
Instructions
- Preheat oven to 400 F degrees. Scrub the beet, cut the top off, wrap in aluminum foil and roast in the oven until a fork easily pierces through it, about 40-60 minutes, depending on the exact size of your beet. Set beet aside until cool enough to handle. Then easily peel the skin away with your hands or veggie peeler and chop into chunks.
- In the bowl of a food processor, combine the rest of the ingredients and puree until smooth, scraping down the side if necessary. Season to taste with salt and pepper.
- To serve, transfer to bowl and top with fresh herbs.
Notes
- For best results, let your goat cheese soften out of the fridge before whipping up in food processor.
- The beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Leftovers will keep in the fridge for up to 4 days, coveered in the fridge
- The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
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